CHE F ’ S TAB L E
ere we are, together, in the most interesting of times. My overriding thought is that by the time you read this, the situation
CHEF’S TABLE
WITH THE HOSPITALITY INDUSTRY FACING AN UNCERTAIN FUTURE, CHEF ALEX RUSHMER CONSIDERS HOW HIS SECTOR MIGHT FIGHT BACK W hat next?
will have progressed significantly from my current location in (what will become) the quaint past. Right now, talk and speculation are all I have to work with. At present, restaurants, bars and pubs in the UK remain open for business, but a glance over to continental Europe or the United States yields a grim inevitably that looks a lot like curfews, restricted opening hours and forced closures for all hospitality businesses. This is likely to occur within the next two weeks for an unknowable length of time. The impact on all of us will be immeasurable and far-reaching. Those habits, those indulgences, those convenient grab-and-go lunches and those dinners out might, for some time, be memories and hopes, as ethereal as flight and frictionless travel. Everyone you know that works in the hospitality sector is currently trying their very best to stay sane and solvent, from the barista
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